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    Asparagus Cream Soup


    Source of Recipe


    Debra Rossi


    List of Ingredients


    • 1 1/2 large onions, chopped
    • 1/2 stick butter
    • 1 1/2 pounds all-purpose potatoes (pared&sliced)
    • 3 cans of chicken broth
    • 3 pounds of asparagus
    • 1 1/2 cups half & half
    • salt & white pepper


    Instructions


    1. Saute the onion in butter in a large saucepan for 2 min. Stir in potatoes and chicken broth. Bring mixture to boiling. Cover, lower heat simmer 20 minutes for until tender.
    2. Meanwhile, wash asparagus trim & discard ends. Cut into 1 inch pieces. Add to potato mixture. Cook 5 minutes or until asparagus is tender.
    3. Remove from heat. Remove some asparagus tips for garnish. Stir in half & half into soup.
    4. Ladle about one quarter of the soup into blender or food processor. Cover, whirl until mixture is smooth and pour into a large bowl. Repeat until finished. Season with salt and pepper.
    5. Return soup to pot and reheat if necessary.
 

 

 

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